I’ve perfected my Old Fashioned Potato Salad with just a handful of simple ingredients and one underrated step that keeps it at the center of every potluck conversation.

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I can’t help but tinker with the Old Fashioned Potato Salad that shows up at every family cookout, my version still leans on Yukon Gold potatoes and a few hard boiled eggs, nothing fancy but somehow more interesting than you expect. There’s a little tang to it that makes folks suspicious at first, then they go back for seconds, which is why some people call it the Best Potato Salad Recipe.

I never tried to perfect it, I just kept poking and tasting and changing tiny things until it felt right. Try a spoon and see what I mean.

Ingredients

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Potatoes: starchy comfort, mostly carbs plus potassium, some fiber, very filling.
Eggs: good protein, keeps you full, vitamins, creamy when chopped, mild taste.
Mayonnaise: rich mostly fat, makes salad creamy, use less if watching calories.
Mustard: tangy, low calorie, adds bright sharpness and a bit of zip.
Pickles: sour and salty, give crunch, small carbs, packs a big flavor punch.
Celery: crunchy, low calorie, fiber and water, fresh texture balances creaminess.
Red onion: sharp bite, few calories, adds zippy sweet notes when raw.
Apple cider vinegar: bright acidic splash, cuts richness, aids digestion, tangy kick.

Ingredient Quantities

2 pounds Yukon Gold or red potatoes, about 4 to 5 medium

4 large eggs, hard boiled

3/4 to 1 cup mayonnaise (or mayo if your in a hurry)

2 tablespoons yellow mustard

2 tablespoons apple cider vinegar

1/2 cup dill pickles, finely diced

1 cup celery, diced (about 2 stalks)

1/4 cup red onion, finely chopped

1 teaspoon sugar

1 1/2 teaspoons kosher salt

1/2 teaspoon black pepper

2 tablespoons fresh parsley or dill, chopped

1 teaspoon paprika for garnish

How to Make this

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1. Put 2 pounds Yukon Gold or red potatoes in a large pot, cover with cold water and a pinch of salt, bring to a boil, then simmer until fork tender about 12 to 15 minutes depending on size; reserve a cup of the cooking water, then drain and let cool a bit.

2. While the potatoes cook put 4 large eggs in a small pot, cover with cold water, bring to a boil, turn off the heat, cover and let sit 9 to 12 minutes, then plunge into an ice bath, peel and chop roughly.

3. When potatoes are cool enough to handle peel if you want, then cut into bite size pieces so they hold together but still mash a little when tossed.

4. In a bowl whisk together 3/4 to 1 cup mayonnaise, 2 tablespoons yellow mustard, 2 tablespoons apple cider vinegar, 1 teaspoon sugar, 1 1/2 teaspoons kosher salt and 1/2 teaspoon black pepper until smooth; taste and add more mayo or vinegar if it needs creaminess or brightness.

5. Stir 1/2 cup finely diced dill pickles, 1 cup diced celery, 1/4 cup finely chopped red onion, and 2 tablespoons chopped parsley or dill into the dressing, then fold in the chopped hard boiled eggs.

6. Add the warm potatoes to the dressing and gently fold everything together so the potatoes soak up flavor but dont turn to mush; if the salad seems dry add a splash of the reserved potato water to loosen it up.

7. Cover and chill at least 1 hour so the flavors meld, but you can eat it sooner if you’re impatient; give it a final taste before serving and adjust salt, pepper or a little more vinegar if it tastes flat.

8. Transfer to a serving bowl, sprinkle 1 teaspoon paprika on top and a few extra herbs for color, serve cold or at cool room temperature and try not to hog it all.

Equipment Needed

1. Large pot with lid for boiling the potatoes
2. Small pot for the eggs
3. Colander or strainer to drain the potatoes
4. Large mixing bowl to toss the salad in
5. Small bowl or measuring cup for mixing the dressing
6. Measuring cups and spoons (1 cup, 1/4 cup, tablespoons, teaspoons)
7. Chef’s knife and cutting board for chopping potatoes, pickles, celery, onion and herbs
8. Whisk or fork to emulsify the dressing, plus a rubber spatula or large spoon to fold the salad
9. Medium bowl for an ice bath (and a slotted spoon or tongs to move the eggs)

FAQ

Q: Can I use russet potatoes instead of Yukon Gold or red? A: You can, but russets are starchy so they break down and get mealy, while Yukon Golds or reds stay firmer and hold their shape better. If you like a creamier, almost mashed salad then go russet, otherwise stick with waxy types.

Q: What's the easiest way to hard boil eggs and peel them without a mess? A: Put eggs in cold water, bring to a boil, then lower heat and simmer 10 to 12 minutes, transfer to an ice bath for 5 minutes. Crack and roll them on the counter then peel under running water, works every time even with fresh eggs.

Q: How far ahead can I make this potato salad? A: Make it a day ahead, the flavors get better after a few hours. Store covered in the fridge up to 3 to 4 days. If it firms up or seems dry, stir in a splash of milk or a little extra pickle juice before serving.

Q: Why does the recipe list 3/4 to 1 cup mayonnaise, which should I use? A: It's personal preference, start with 3/4 cup and taste, add up to 1 cup if you like it creamier. If it gets too thick thin with a teaspoon or two of milk, pickle juice, or vinegar, don't drown it though.

Q: Can I swap the dill pickles or leave out the red onion? A: Sure, chopped dill pickles give tang and crunch but sweet relish works if you want milder flavor. Red onion can be swapped for green onions or shallots, or soaked in cold water 10 minutes to mellow the bite if it's too strong for you.

Q: How do I keep the salad from getting mushy? A: Don't overcook the potatoes, cook until just fork tender not falling apart. Drain and cool slightly before chopping, mix gently and add dressing gradually, and chill promptly once mixed. Also avoid overworking the potatoes when tossing.

Potato Salad Recipe Substitutions and Variations

Potatoes (Yukon Gold or red): try baby fingerlings or new potatoes for the same waxy texture and pretty skins, or use russets if you want a fluffier, creamier bite but cook gently so they don’t fall apart. Sweet potatoes work too if you want a sweeter, more colorful twist.
Mayonnaise (3/4 to 1 cup): swap in plain Greek yogurt or sour cream for a tangy, lighter salad, or do half mayo half yogurt if you still want richness. Mashed avocado is also great for a dairy free, creamy option.
Dill pickles (1/2 cup): replace with chopped cornichons or capers for a bright, briny pop, or use diced green olives if you like a milder olive-y note.
Red onion (1/4 cup): use thinly sliced shallot for a milder, sweeter onion flavor, or green onions/scallions for fresh crunch and less bite. Finely chopped chives work if you want just a hint of onion.

Pro Tips

– Cook the potatoes just until fork tender and not falling apart, then let them steam off heat a few minutes so the outside dries a bit, and while theyre still warm smash a couple pieces against the bowl so you get creamier pockets and some chunk left for texture.

– Use eggs that arent brand new (a week old is perfect) for easier peeling, and chop them on the larger side then fold in last so they stay chunky and dont turn into mush.

– Whisk the mustard, vinegar and sugar first to wake up the flavors, then add mayo a little at a time until you hit the creaminess you like; if it seems too thick stir in a splash of the reserved potato water instead of more mayo so you keep the flavor.

– Rinse the chopped red onion under cold water for 30 seconds to tame the bite if you want milder onion, and drain your pickles well then dice them very fine so they distribute flavor without making every bite vinegar-heavy.

– Chill at least an hour so the dressing soaks in, but taste and adjust salt and vinegar right before serving because cold dulls seasonings, you might need a quick bright splash of vinegar or more salt.

Potato Salad Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I’ve perfected my Old Fashioned Potato Salad with just a handful of simple ingredients and one underrated step that keeps it at the center of every potluck conversation.

Servings

servings

Calories

375

kcal

Equipment: 1. Large pot with lid for boiling the potatoes
2. Small pot for the eggs
3. Colander or strainer to drain the potatoes
4. Large mixing bowl to toss the salad in
5. Small bowl or measuring cup for mixing the dressing
6. Measuring cups and spoons (1 cup, 1/4 cup, tablespoons, teaspoons)
7. Chef’s knife and cutting board for chopping potatoes, pickles, celery, onion and herbs
8. Whisk or fork to emulsify the dressing, plus a rubber spatula or large spoon to fold the salad
9. Medium bowl for an ice bath (and a slotted spoon or tongs to move the eggs)

Ingredients

2 pounds Yukon Gold or red potatoes, about 4 to 5 medium
4 large eggs, hard boiled
3/4 to 1 cup mayonnaise (or mayo if your in a hurry)
2 tablespoons yellow mustard
2 tablespoons apple cider vinegar
1/2 cup dill pickles, finely diced
1 cup celery, diced (about 2 stalks)
1/4 cup red onion, finely chopped
1 teaspoon sugar
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
2 tablespoons fresh parsley or dill, chopped
1 teaspoon paprika for garnish

Directions

Put 2 pounds Yukon Gold or red potatoes in a large pot, cover with cold water and a pinch of salt, bring to a boil, then simmer until fork tender about 12 to 15 minutes depending on size; reserve a cup of the cooking water, then drain and let cool a bit.
While the potatoes cook put 4 large eggs in a small pot, cover with cold water, bring to a boil, turn off the heat, cover and let sit 9 to 12 minutes, then plunge into an ice bath, peel and chop roughly.
When potatoes are cool enough to handle peel if you want, then cut into bite size pieces so they hold together but still mash a little when tossed.
In a bowl whisk together 3/4 to 1 cup mayonnaise, 2 tablespoons yellow mustard, 2 tablespoons apple cider vinegar, 1 teaspoon sugar, 1 1/2 teaspoons kosher salt and 1/2 teaspoon black pepper until smooth; taste and add more mayo or vinegar if it needs creaminess or brightness.
Stir 1/2 cup finely diced dill pickles, 1 cup diced celery, 1/4 cup finely chopped red onion, and 2 tablespoons chopped parsley or dill into the dressing, then fold in the chopped hard boiled eggs.
Add the warm potatoes to the dressing and gently fold everything together so the potatoes soak up flavor but dont turn to mush; if the salad seems dry add a splash of the reserved potato water to loosen it up.
Cover and chill at least 1 hour so the flavors meld, but you can eat it sooner if you're impatient; give it a final taste before serving and adjust salt, pepper or a little more vinegar if it tastes flat.
Transfer to a serving bowl, sprinkle 1 teaspoon paprika on top and a few extra herbs for color, serve cold or at cool room temperature and try not to hog it all.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.